TUGAS AKHIR - PEMANFAATAN TEPUNG BERAS MERAH DALAM PEMBUATAN PASTRY SHELL _RAHMI NURALYA AZHARI_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Azhari, Rahmi Nuralya and Hasan, Lily Dianafitry and Syahrial, Syahrial (2024) TUGAS AKHIR - PEMANFAATAN TEPUNG BERAS MERAH DALAM PEMBUATAN PASTRY SHELL _RAHMI NURALYA AZHARI_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

RAHMI NURALYA AZHARI. 2024. Utilization of Brown Rice Flour in Making Shell Pastry. Final Project of Culinary Arts Study Program, Department of Hospitality, Makassar Tourism Polytechnic. Advisor: Lily Dianafitry Hasan, S.Sos., MM., CHE and Syahrial, S.Sos., M.AP This study aims to determine the making of pastry shell using brown rice flour as a substitute for wheat flour, and to determine the final characteristics of the pastry shell produced from the product and provide new culinary innovations. The research methodology used is quantitative using a pre-experimental research approach, utilizing data sources in the form of primary and secondary data. Data were collected through sensory tests using questionnaires distributed to predetermined panelists, and a pre-experimental design was used to analyze how to settle the procedure for making pastry shells made from brown rice flour so as to get the right recipe and good characteristics. The findings show that the use of gluten-free brown rice flour can replace the function of wheat flour in making pastry shells and the resulting characteristics of brown rice flour pastry shells have met the ideal standards. In conclusion, the utilization of local food ingredients such as brown rice flour can be used in making pastry shells and produce ideal characteristics and the results of sensory tests using questionnaires show results that are quite liked by people. Keywords: Pastry Shell, Brown Rice Flour, Manufacturing Process

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